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Almost 2 years ago, I was at a ladies retreat at our church and they were serving soup for lunch. One of the soups was this delicious Curried Carrot Soup made by my good friend Rachel Showers. Man that girl can cook!!! Not only did she make this colorful, tasty soup from scratch, but she made it in large quantities! And she was gracious enough to agree for me to share her recipe with all of my food blogging friends. Thank you Rachel!!!

As I’ve mentioned before, I’m not the biggest carrot fan in the world, but I LOVED this soup. I have since made it a few times myself and it is one of the reasons I invested in an immersion blender. Last year, I thought this soup, with its beautiful orange color and warm goodness, would be a great add to our Thanksgiving dinner and it was! My father-in-law is a soup lover. We don’t usually have soup with Thanksgiving dinner, but I thought he would really enjoy this addition. As it turned out, we all really enjoyed it! And it was great to have a hot first course ready to go in case dinner ran a little late. It’s fairly light, but it is enough to satisfy people for a bit before the main course is served.

Another great attribute of this soup, is that you can easily make it in large batches and the leftovers freeze beautifully. I like to make large batches of my soups and freeze some for those cold winter nights when I’m too busy or don’t feel like cooking. The soup alone with some home baked bread makes a great meal!

You can also make this the day before and just warm it up in the slow cooker the day of the holiday!

I just know you’ll enjoy it too!

Curried Carrot Soup Recipe

Ingredients:

  •  Olive oil
  • 1 clove garlic, chopped 
  • 1 to 2 teaspoons mild gluten-free curry powder, or to taste 
  • 1 leek 
  • 4 large organic carrots 
  • 1 sweet potato 
  • Half a banana squash {or butternut squash} 
  • Fresh water, as needed 
  • Sea salt, to taste 

Instructions:
Plug in your (medium size) slow cooker and turn it on to high. Pour a drizzle of olive oil into the bottom. Add in the chopped garlic and curry powder. Stir and cover. Let the curry infuse the oil as you chop the vegetables. Wash the leek, trim and slice the white sec- tion.
Peel, trim and chop the carrots.
Peel the sweet potato. Chop chop.
Peel the squash. Chop some more.
Toss all the chopped veggies into the warm crock and stir. Add just enough fresh water to cover them. Season with sea salt to taste. Cover.
Cook on high four hours or so, depending upon your make and model or on low it will be ready in perhaps, six hours. The soup is ready when the carrots are tender and split easily using a fork.
Puree the soup with an immersion blender until the soup is silky smooth. Taste test. If it cooked down too much and is a tad thick, add some liquid {for extra creaminess use a dash of coconut milk- although- I didn’t add any extra “milk” and we loved the fresh, clean taste} and gently heat through for another ten minutes. 

My friend sent me an update version of her recipe with stovetop instructions for a quicker version,so here you go:

  • 1/3 cup olive oil
  • 1 clove garlic, chopped
  • 1 to 2 teaspoons curry powder, or to taste
  • 2 1/2 cup butternut squash
  • 2 cups carrots
  • 1 1/3 cups sweet potatoes
  • 2/3 cup leek
  • fresh water
  • sea salt, to taste

Instructions: Coat bottom of slow cooker with olive oil. Turn slow cooker on high and add chopped garlic and curry powder. Stir and cover to allow the oil to infuse. Wash, trim and slice the white section of leek. Peek and chop carrots. Peel and dice sweet potato. Peel and dice butternut squash. Toss all veggies into warm infused oil. Add fresh water to cover the veggies and season with salt to taste. Cover and cook for approximately 4 hours on high, 6 hours on low, or until carrots are tender. Puree soup with immersion blender until the soup is smooth and no chunks remain. Add more water if soup is thick or add coconut mild to add creaminess. Gently heat for another 10 minutes. Serves 4

*If you are running low on time you can make in a large stock pot. Gently heating oil to infuse on the lowest setting for about 3 minutes before adding veggies. Slowly simmer for approximately 30-45 minutes or until carrots are tender. Following instructions for blending and serving.

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